donna hay - - EDITOR’S LETTER -

Al­though I’m not quite ready to farewell the sunny days of sum­mer, there’s some­thing so very com­fort­ing and en­tic­ing about the com­ing months of au­tumn, es­pe­cially when it comes to what we’re eat­ing!

There’s noth­ing like the on­set of chill­ier tem­per­a­tures and shorter days to get you in the mood for some­thing a lit­tle more on the in­dul­gent side. My weak­ness comes in the form of any­thing sweet, so it’s been a real pun­ish try­ing to re­sist quite a few things in this is­sue – from the clever quick fixes made with ev­ery­one’s favourite choc-hazel­nut spread (page 45) to our stun­ning reinvention of clas­sic s’mores (how could you go wrong with a combo of choco­late, marsh­mal­low and sweet bis­cuits?!). And if you’ve ever thought about mak­ing dough­nuts, I prom­ise we’ve found the eas­i­est way (see page 132) – just mix, roll and bake, adding a few in­cred­i­ble flavours and a se­cret sparkling in­gre­di­ent along the way! When it comes to all things savoury, I’m pleased to say we’ve done what we do best – we’ve taken the clas­sic pasta bake and up­dated it with so­phis­ti­cated new flavour com­bi­na­tions and clever ideas to cre­ate an im­pres­sive dish that’s equally per­fect for en­ter­tain­ing or cosy week­night din­ners (page 76). The recipe for sweet potato, spinach, ri­cotta and gor­gonzola pasta shells (page 82) is one of my new per­sonal go-tos, and I’m sure you’ll find your next favourite in this de­li­cious batch, too. There’s so many more tempt­ing ideas packed into this is­sue that I think some­times the best thing to do is just

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